Skip to content
Home » Practicing the basics: quiche

Practicing the basics: quiche

Contrary to the prevailing wisdom from the 1990’s, real men do eat quiche.

Quiche can be breakfast, lunch or dinner. It’s better served hot, but it works cold as well. And best of all, it can be customized with whatever you want to put in it: meat, veggies, mushrooms, cheese, herbs, you name it. It’s a bit of work, but not particularly hard work. The hardest part is the pie crust, which of course you can buy if you don’t want to make it yourself (this is a judgment-free zone; we’re all busy people).

Quiche filling is essentially a form of custard: milk and eggs beaten together and baked until it thickens and solidifies.

Below is a recipe for a basic quiche, with suggestions at the end for some ingredients that go particularly well in it — but seriously, go to town with your own combinations.

Suggested reading:

Ingredients

  • 9-inch pie crust, store-bought or make your own.
  • 1/2 cup milk
  • 1/2 cup cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon ground nutmeg

Roll out the pie crust, move it to the pie pan, trim the edges and blind-bake it. Allow it to cool. We will be pouring liquid into it, so we don’t want the crust soaking it up and getting soggy before it all cooks.

Preheat the oven to 325 degrees F. Place the pie pan and crust on a half-sheet pan. This will catch any spillage.

In a medium bowl beat the eggs. Add the milk, cream, salt, pepper sauce, and nutmeg and whisk to thoroughly combine.

If adding other ingredients, arrange them on the pie crust. Pour egg/cream mixture into pie crust. The ingredients will slosh around, and some might even float, so it’s not worth the effort to try to make a fancy pattern. But they will still be well distributed throughout the quiche.

Bake until the center no longer jiggles when you shake the pie pan, approximately 40 minutes. Start checking at 35 minutes, and every five minutes thereafter until it’s done. The exact time depends upon a number of factors, including the depth of your pie pan and the temperature of the filing when you put it in the oven.

Remove from oven. Allow to cool for at least 15 minutes before serving. Serve hot or cold.

Tips and suggestions:

  • Some ideas for additional ingredients: shredded or grated cheese; bacon; sausage; sliced or diced chicken, turkey or ham; smoked salmon; sun-dried tomatoes; diced bell pepper; sliced or diced onion; diced mushrooms; spinach; basil; chives; garlic. Or whatever else you want to try!
  • If you are using a deep pie pan, you might need to double the recipe above in order to have enough filling to fill it. And then expect that it will take longer to cook through.

It takes a lot of time, effort and money to create this site and make it available to everyone. We’d sure appreciate if you would make a donation to help keep it going. Thanks!